Like a bear, I’ve wanted to hibernate lately. It’s cold out, and all I want to do is stay inside, bake sourdough, drink tea, and watch the twinkle of Christmas tree lights. I call it seasonal malaise. This is the feeling of discomfort that often comes when the seasons turn to cold. Met by shorter days, darker nights, crisper air, my mood swings rampantly, searching for new inspirations.

At times like these, I write. My mind feels full right now, with ideas and possibilities and I often can’t get my fingers to type fast enough. So who knows what may come of this. I’m thinking a new book ;)

With the holiday season in full swing, we have been lapping up the magic of Christmas in New York. It really is the most whimsical time of the year here. I love walking through the tourist-filled streets of Manhattan, bundled up in my warmest down coat, with a hot apple cider in hand, while taking in the makeshift Christmas tree stalls on street corners, the spectacular holiday windows on Fifth Avenue, oversized baubles adorning midtown plazas, and ice skating in the public parks.

The holidays are not the same without lots of Brussels sprout dishes adorning our table. Today’s recipe is a super simple salad, featuring two seasonal faves – Brussels sprouts and cauliflower – served with lentils and a zesty lemon coriander oil.

Place the cauliflower and Brussels sprout on a large baking tray, drizzle over some olive oil, and season with sea salt and black pepper. Roast in a hot oven for 20-25 minutes, until both are golden.

Meanwhile, bring a large saucepan of water to the boil. Add garlic clove, lentils and season the water with a few big pinches of sea salt. Cook for 20 minutes, or until the lentils are al dente. Drain, but keep warm.

While the lentils are cooking, prepare the lemon coriander oil. Add all the ingredients into a food processor or blender and process until smooth. It doesn’t have to be super smooth.

While the lentils are still warm, add the lemon coriander oil and stir through until the lentils well coated.

To serve, add the roasted cauliflower and Brussels sprouts to the lentils and toss. Top with lemon zest, a swig of olive oil and a final season of sea salt and black pepper.